Cristina Silva

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Associate Professor

Universidade Católica Portuguesa

Portugal

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About

Dr. Cristina Silva is an Associate Professor at Universidade Católica Portuguesa in Portugal. Her research areas encompass food science technology and innovation, with recent contributions focusing on enhancing carob flour utilization, disinfection procedures of sprouted quinoa, and advancements in solar cooking. She is also exploring innovative curriculum strategies in food science education and the application of ultrasound in food preservation. Her work includes significant studies on gluten-free products and deep learning approaches in food shelf-life management.

Recent Grants

Grant: Close

YOUng AgRifood European Innovators

Open Date: 2022-01-01

Close Date: 2024-01-01

Grant: Close

Modernization of the teaching of Biotechnology in order to improve the employability in Tunisie [BiotechTunisia]

Open Date: 2021-01-01

Close Date: 2024-01-01

Grant: Close

Desenvolvimento de novos preparados alimentares e ingredientes funcionais à base de alfarroba (ALPHAMAIS)

Open Date: 2019-10-01

Close Date: 2022-09-30

Grant: Close

CCO - Cold Chain Optimization

Open Date: 2019-01-01

Close Date: 2020-02-01

Grant: Close

Strategic Platform for Ameliorating Tunisian Higher Education on Food Sciences and Technology (SPAAT4FOOD)

Open Date: 2017-10-01

Close Date: 2021-01-01

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Pedro Miguel Rodrigues

Universidade Católica Portuguesa

PORTUGAL

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Pedro Augusto

Full Professor and Vice-Director of the Chair of Biotechnology

Université Paris-Saclay

FRANCE

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Cristina Silva

Research Interests

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About

Recent Grants

Articles (20)

Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: Carob syrup production, functional profiling and application

Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour

Advancing solar cooking

Effects of Ultrasonication and High Hydrostatic Pressure on Functional, Thermal, Structural, Rheological, and Pasting Properties of Gluten-Free Substitutes for Enhanced Breadmaking

Open-ended feedback on education innovation of food science, technology and engineering

Innovative curriculum strategies for managing the future of food science, technology and engineering education

Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications

Shelf-Life Management and Ripening Assessment of ‘Hass’ Avocado (Persea americana) Using Deep Learning Approaches

The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice

Author Correction: Emerging challenges and opportunities in innovating food science technology and engineering education

Thermal processing of food: Challenges, innovations and opportunities. A position paper

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products

Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators

CIBIA XII—Iberoamerican Congress of Food Engineering, 2019

Modelling oxygen ingress through cork closures. Impact of test conditions

Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces

Multifunctionality of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Collaborators (7)

Rui Cruz

Fátima Poças

Ana Maria Gomes

Margarida Vieira

Vesela Chalova

Pedro Miguel Rodrigues

Pedro Augusto

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